Bacalao con Huevo [Recipe + Video] Codfish withEgg

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Bacalao con Huevo [Recipe + Video] Codfish withEgg

Learn 3 ways to make bacalao con huevo, a codfish egg dish that is part of our Lenten gastronomic traditions.

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Ingredients

Servings
  • 1 pound bacalao (salted codfish) (450 gr)
  • 2 tayota (chayote) or 4 large potatoes (optional)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium red onion diced (150 g)
  • 3 cloves garlic crushed (15 gr)
  • 1 bell pepper diced
  • 1 large tomato diced (250 gr)
  • 4 medium eggs lightly beaten
  • ½ teaspoon salt (or more, to taste)
  • ½ teaspoon pepper (freshly-cracked, or ground) (or more, to taste)
  • 3 prigs parsley chopped
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Instructions

1. Boiling tayota or potato and codfish

  1. Rinse the bacalao to wash off as much salt as possible. Peel and cut tayotas or potatoes into quarters (if you want to add either, this is optional).Place bacalao (and tayota or potato) in a large pot. Boil in a gallon [4 l] of water until the tayota or potato is tender (20 - 25 mins), and the bacalao flakes off – remove whichever cooks first if it doesn't happen simultaneously. Remove the pot from the heat and discard the water.Taste the bacalao, if it still is too salty, submerge in clean water and let it rest for half an hour. Cool everything to room temperature.

2. Chopping and cleaning

  1. Remove the skin and core of the tayotas, as well as any of the fibrous parts around the pit. If you used potatoes, peel them. Cut into either into cubes. Remove the skin and bones of the bacalao. Shred into spoon-sized pieces.

3. Sauteing

  1. Heat the oil over medium-low heat in a large pan.Add onion and cook and stir until it starts to become translucent. Add garlic, and cook and stir for 30 seconds. Add bell pepper and tomato. Cook and stir for 2 minutes. Add tayota (or potato) and bacalao, cook, and stir until everything is well mixed and heated through.Pour in eggs, cook stirring until the eggs set. Season with salt and pepper to taste.

4. Serve

  1. Sprinkle with parsley. Remove from the heat and serve.See serving suggestions above the recipe.

Notes

  • Be careful to remove all the fish bones when you're cleaning the bacalao.

Nutrition Information

Show Details
Calories 228kcal (11%) Carbohydrates 9g (3%) Protein 24g (48%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 130mg (43%) Sodium 389mg (16%) Potassium 766mg (22%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1415IU (28%) Vitamin C 52.1mg (58%) Calcium 55mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 228 kcal

% Daily Value*

Calories 228kcal 11%
Carbohydrates 9g 3%
Protein 24g 48%
Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 130mg 43%
Sodium 389mg 16%
Potassium 766mg 16%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1415IU 28%
Vitamin C 52.1mg 58%
Calcium 55mg 6%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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